Found 301 matches, showing 56 -
Kaye korma curry
From Diana Henry, Food From Plenty (Mitchell Beazley, 320pp, hardback stg£20) - "Use this as a blueprint for a mild vegetable curry, with whatever is abundant. I sometimes make it with aubergines, courgettes, or squash, and don’t always add beans or peas. It is very good-tempered and reheats well."
Plums with red wine and rosemary
From Diana Henry, Food From Plenty (Mitchell Beazley, 320pp, hardback stg£20) - "Based on an idea from the wonderful Italian food writer Anna del Conte in her book Food From an Italian Kitchen. Rosemary in plum compote is fabulous, and it’s good with poached pears, too."
Fresh Salmon & Spinach Pasta
A lovely light summer dish from Cooking Gluten Wheat and Dairy Free by Michelle Berriedale-Johnson - very quick to make. If you cannot get gluten and wheat-free tagliatelle, you could use Japanese soba (buckwheat) noodles, which are also delicious. Alternatively, use a gluten and wheat-free spaghetti. Serves 6
Honeyed Cajun Chicken with Mexican Salsa
This recipe comes from the well known Euro-Toques chef, Feargal O’Donnell, of The Fatted Calf in Glasson, Co. Westmeath. Having devised it for a
Happy Heart campaign, the emphasis is on healthy as well as enjoyable eating. Use the honey of your choice.
Chocolate Cake with Summer Berries
Makes a 20cm/8 inch sandwich cake, serving about 8-10